In Cedar Rapids, Iowa, Mary Magner tucks a flavorful sausage mixture into colorful acorn squash halves. Cooking the squash in the microwave means this entree is done in minutes. “I like to use maple-flavored bulk pork sausage,” Mary notes.
- 2 medium acorn squash
- 1 pound bulk pork sausage
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1/3 cup sour cream
- Freshly ground pepper
- Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash so it sits flat. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high 10-12 minutes or until tender.
- Meanwhile, in a large skillet, cook sausage, onion and celery over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Remove pan from heat; drain. Stir in sour cream.
- Turn squash cut side up. Spoon sausage mixture into centers of squash. Microwave, covered, 1-2 minutes or until heated through. Sprinkle with pepper. Yield: 4 servings.
Originally published as Sausage-Stuffed Squash in Quick Cooking September/October 2005, p20
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